Strategy for reduction of microorganisms during rice cakes manufacturing process

نویسندگان

چکیده

This study was conducted to establish effective reduction strategy during the manufacturing process of rice cakes. Simple washing (3 times) and ultrasonic (40 kHz, 10 min) were used in process, sodium hypochlorite (100 ppm, 5 chlorine dioxide (20 as chemical disinfectants. Combination treatment using two disinfectants also performed. The more than cleaning a single each method, showed greater effect dioxide. combination both disinfectant found be treatment, no significant difference observed results based on used. During heating which is an important control point HACCP system, total aerobic bacteria, coliforms, Bacillus cereus Escherichia coli inactivated. UV sterilization (30 min, 60 applied nonthermal compared with general drying method (5, 12 h) cooling No bacteria not after whereas number naturally dried cakes increased h, indicating potential

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ژورنال

عنوان ژورنال: Han-guksikpumjeojang-yutonghakoeji

سال: 2022

ISSN: ['2287-7428', '1738-7248']

DOI: https://doi.org/10.11002/kjfp.2022.29.5.728